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Café de Olla

Warm, fragrant, and deeply comforting, this Traditional Café de Olla Spiced Coffee uses simple ingredients to create a rich, sweet, and spiced drink perfect for any moment.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Beverage, Coffee
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2/3 cup 2/3 cup (4 oz) piloncillo, roughly chopped Unrefined Mexican cane sugar
  • 2 sticks 2 Ceylon cinnamon sticks Choose fresh sticks for the best flavor
  • 1 piece 1 clove Add more for a stronger spice flavor
  • 1 pod 1 star anise pod Can substitute with a pinch of anise seed
  • 6 tablespoons 6 tablespoons freshly ground dark-roast coffee Instant espresso powder can be used for a stronger cup
  • 4 cups 4 cups water

Method
 

Preparation
  1. Start by adding 4 cups of water to a medium Dutch oven or saucepan. Bring it to a gentle boil over medium-high heat.
  2. Lower the heat so the water keeps just barely boiling. This helps control the flavor as the spices begin to infuse.
  3. Add the chopped piloncillo, cinnamon sticks, clove, and star anise to the hot water. Stir occasionally for about 5 minutes until the piloncillo melts.
  4. Turn off the heat, then stir in the freshly ground dark-roast coffee. Cover the pot and let it steep for 7 minutes.
  5. Place a mesh strainer lined with cheesecloth over your serving pitcher or a heat-safe bowl. Pour the coffee through slowly to remove the grounds and spice pieces.
  6. Pour the strained café de olla into mugs and serve it hot. Optionally, add heated milk for a latte-style version and sprinkle with ground cinnamon.

Notes

Store in a covered container in the fridge for up to 3 days. Freeze for up to 2 months. Gently reheat before serving.